Print

Ultimate Crispy Coconut Shrimp with Three Dipping Sauces

A close-up of perfectly fried, crispy coconut shrimp served on a white plate with white and orange dipping sauces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style crispy coconut shrimp using fried, baked, or air fryer methods. This recipe includes instructions for a sweet chili mayo, a tangy mango sauce, and a creamy coconut dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (if frying)
  • Cooking spray (if baking or air frying)

Instructions

  1. Set up a standard breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish. Beat the eggs in the second dish. Combine shredded coconut and Panko breadcrumbs in the third dish.
  2. Pat the shrimp completely dry with paper towels. This step helps the coating adhere and promotes crispiness.
  3. Dredge each shrimp first in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off. Finally, press firmly into the coconut-Panko mixture to coat thoroughly.
  4. For Frying: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove and drain on a wire rack set over a baking sheet.
  5. For Baking: Preheat oven to 400°F (200°C). Place coated shrimp on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden and crisp.
  6. For Air Frying: Preheat air fryer to 380°F (195°C). Arrange shrimp in a single layer in the basket, ensuring they do not touch. Lightly spray with cooking spray. Air fry for 8-10 minutes, flipping halfway, until golden brown and crunchy.
  7. Serve the hot coconut shrimp immediately with your choice of dipping sauce.

Notes

  • For extra crunch, chill the breaded shrimp on a wire rack for 15 minutes before cooking.
  • Use large or jumbo shrimp for the best texture.
  • If you prefer a less sweet coating, use unsweetened coconut flakes instead of sweetened.
  • Sweet Chili Mayo Sauce: Mix 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1 teaspoon lime juice.
  • Tangy Mango Sauce: Combine 1/2 cup mango preserves, 1 tablespoon rice vinegar, and a pinch of red pepper flakes.
  • Creamy Coconut Sauce: Whisk together 1/4 cup coconut cream, 1 tablespoon honey, and 1 teaspoon grated fresh ginger.

Nutrition

Find it online: https://fooddexterity.com/coconut-shrimp-recipe-crispy-sauce-air-fryer/